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Double kale soup!

What’s better than Kale? Well I know some people would say no kale, but I’m quite a fan and am going for double kale!

double kale soup!

It’s not quite as silly as it sounds as this really quick and easy soup makes use of kale in two very different ways, firstly as the main ingredient in the soup itself which is full of mouthwatering lemon and basil, and as a crispy topping to the soup where it’s flavoured to be smoky, dark and slightly sweet. It’s a great flavour combination and the whole shebang only takes 15 minutes from start to eat.

Serves 1

So what do we need:

For the soup

50g kale roughly chopped

30g potato chopped up

10g fresh basil, torn up

1 tbsp lemon juice

400ml water

Splash of tamari or pinch of salt

For the crispy kale topping

50g kale roughly chopped

1tsp smoked paprika

1/4 teaspoon cracked black pepper

1tbsp oil (I’m using olive)

1tbsp balsamic vinegar

Splash of tamari or pinch salt

Pre-heat the oven to 180 degrees centigrade fan

Put all the ingredients for the soup in a pan, except the basil, and bring to a low simmer, until the potato is cooked, about 10 minutes.

Whilst the soup is cooking, in a large bowl toss together all the ingredients for the crispy kale making sure everything is well coated, place on a baking tray and pop in the oven, it only takes about 5 minutes to crisp up and start developing a lovely char taste, so please keep an eye on it, the smell of burnt kale is not pleasant!

all crisped up and starting to char on the edges

When the soup is cooked turn off the heat, add the basil, stir through until wilted then using a stick blender blitz until smooth.

Pop the soup in a bowl and top with a generous amount of the crispy kale.